Effect of natural extract addition on the quality and shelf-life of gluten-free bakery products
The work deals with the application of natural functional ingredients as possible substitute for synthetic additives in gluten-free baguettes with potential extension of their shelf life. It is focused on the use of natural extracts such as rosemary (1% addition) and grape seeds (1-2% addition), whi...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2022-12-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/772110_VPLYV_PR_DAVKU_PR_RODN_CH_EXTRAKTOV_NA_KVALITU_A_TRVANLIVOS_BEZGLUT_NOV_CH_PEK_RSKYCH_V_ROBKOV_sk.pdf |